Food Category

Recommendation

Rationale

Food Suggestions

COMPETITIVE FOODS

Grains

Vending/ A La Carte

Portion Size

Baked Chips, Crackers, Popcorn = 1.25 oz.

Cereal Bars = 2 oz.

Bakery Items (e.g. bagels, muffins) = 3 oz or less

Schools may not serve competitive foods to students anywhere on school premises during meal periods. This does not pertain to food items made available by the school food service.

• Total Fat – 35% or less of total calories from fat with the exception of nuts, seeds, or cheese (not spread).

• Saturated Fats & Trans Fats – sometimes referred to as hydrogenated or partially hydrogenated oils should be limited (see rationale). Saturated fat less than 10% of calories from saturated fat and trans fat combined

• Sugars – No more than 35% of weight from added sugars

• Whole grain and multi-grain products with a minimum of 1 gram of fiber per serving are encouraged

• Artificial sweeteners/sugars are not recommended.

• See USDA Competitive Food Policy (7 CFR Parts 210.11 and 220.12). As stated in the NH Food and Nutrition Manual for NH Schools: “It is the philosophy of the NH State Dept of Ed that foods of minimum nutritional value such as soft drinks and/or candy not be sold prior to and during the lunch hour. It is felt that sweets affect the appetite, thus decreasing the ingestion of nutritious foods. All sales of food and beverage should be under the administration of the school lunch program and all proceeds accrue to the school lunch program.”

• The 2005 Dietary Guidelines for Americans encourage consumption of a variety of grains daily, especially whole grains.

• Trans fatty acids or trans fats are found in food products in the form of hydrogenated/partially-hydrogenated oils.  They tend to raise total blood cholesterol and LDL cholesterol, similar to saturated fats. Trans fatty acids are currently under scrutiny for their negative health effects and limiting these fats is recommended.

• Whole grain muffins
• Multi-grain bagel
• Baked tortilla, soy, pita and corn chips
• Rice cakes
• Pretzels
• Animal crackers
• Air-popped or low fat popcorn
• Low-fat crackers
• Low-fat granola bars
• Low sugar cereals
• Trail mix
• Oatmeal
• See attached list for more food suggestions. The attached list will be updated annually.

Vegetables

and Fruits

Vending/ A La Carte

Portion Size

Dried Fruits = 1.5 oz.

Fresh, Frozen, Canned

Fruits/Vegetables = 1cup/ 8 oz. or less

Fruit & Vegetable Juice = 12 oz. or less

Fresh vegetables and fruits

• 100% Dried fruits with no added sugars or fats

• Canned and frozen fruits in natural juice or water packed with no added sugars

• 50% or more fruit juice and 100% vegetable juice in the 2006-2007 school year; 100% or more vegetable or fruit juice by 2007-2008 school year

• The Dietary Guidelines for Americans encourage consumption of a variety of vegetables and fruits daily – current recommendations are 5 – 9 one-half cup (1/2 c.) servings per day.

• As suggested by the Dietary Guidelines and the National Cancer Institute’s 5-A-Day Program, fruits and vegetables provide essential vitamins and minerals, fiber and other substances that may protect against many chronic diseases.

• The consumption of vegetables and fruits is encouraged to increase fiber consumption and to prevent the over consumption of juices. The American Academy of Pediatrics (AAP) recommends no more than 4-6 oz per day of 100% fruit juice for children ages 1-6 years old and no more than 8-12 oz per day for children 7-18 years old.

• Eliminate the sale of fruit drinks, which provide little nutritional value and replace more healthful options.

• 100% vegetable or fruit juice
• Fresh fruits such as bananas, apples, pears, kiwi, grapes, pineapple, melon
• Raw vegetables such as celery or carrot sticks; baby carrots; broccoli, cauliflower florets, cherry tomatoes, pepper strips and other vegetables
• Fresh fruit bowls
• Unsweetened applesauce
• Canned fruits in natural juice such as sliced peaches, pineapple rings
• Dried fruits such as raisins, dates, apricots, and plums
• Bean dips or salsa
• Bean soups

Food Category

Recommendation

Rationale

Food Suggestions

Dairy Products

Vending/ A La Carte

Portion Size

Yogurt – 8 oz. or less

Milk – preferred 16 oz. or less

Cheese – 2 oz. or less

Frozen Desserts (ice milk, frozen yogurt) =  4 oz. or less

Pudding = 4 oz

• Low-fat or non-fat dairy products

• 16 oz serving size of milk or less, ideally in plastic, re-sealable containers, 14 oz or less for flavored milk

• Total Fat – 35% or less of total calories from fat or other dairy foods, excluding cheese, 1% or less fat for dairy beverages

• Saturated Fat – 10% or less of total calories from saturated fat and trans fat combined

• Sugars:  – No more than 35% of weight from added sugar

• Low calcium intake is one of the most significant nutrient deficiencies identified in Healthy People 2010.  Milk and milk products are high in nutritional value and provide calcium, protein and vitamin D for bone growth and development.

• The American Academy of Pediatrics (AAP) Policy Statement on Calcium Requirements of Infants, Children and Adolescents recognizes children’s low calcium intake.  The AAP urges pediatricians to recommend the daily consumption of milk, yogurt and cheese and other calcium-rich foods for children to help build bone mass in all growing children and adolescents.

• Fat free or low Fat fruit yogurt
• Fat free or low Fat cottage cheese
• String cheese
• Low-fat cheese
• Skim and 1 % milk, flavored and plain
• Low fat frozen yogurt
• Low fat pudding
• Low fat dip

Meat, Beans, Nuts and SeedsProtein/Protein Alternatives

Vending/ A La Carte

Portion Size

Trail mix, nuts, seeds - 1.75 oz. or less

Nut butters - 2 Tablespoons or less

Meat, poultry or fish - 3 oz. or less

Beans/legumes - 1 cup

Tofu - 4 oz. or less

• Total Fat – 35% or less of total calories from fat with the exception of nuts, seeds, and nut butters

• Saturated Fat – 10% or less of total calories from saturated fat and trans fat combined

• Sugar – No more than 35% of weight from added sugars

• Meats, beans and nuts offer protein and other valuable nutrients such as zinc, iron and B vitamins.

• Protein supplies amino acids that build, repair and maintain body tissues.

• Non-hydrogenated nut butters e.g. all natural peanut butter or almond butter will have no trans fats and minimal saturated fat.  They provide healthy unsaturated fats.

• USDA recommends 2-3 servings from the meat and bean group every day.

• Almonds
• Peanuts
• Sunflower seeds
• Soy nuts
• Walnuts
• Hummus
• Bean Dip
• Tuna snack pack
• Peanut Butter
• Almond Butter
• 2-3 oz meat on salad or sandwiches

Food Category

Recommendation

Rationale

Food Suggestions

Other Beverages

Soda, Diet Beverages, Sports Beverages, Fruit Drinks, Tea

Soy or Rice Beverage - 12 oz. or less

Caffeine in beverages should be avoided.

Water

No limitation on portion size

• Beverages that have high fat and sugar content should be avoided. They include: soda, Ice tea, and Yoo-hoo.

• Avoid all sports drinks, ice teas, sodas, and carbonated beverages.

• Soy or Rice Beverages – 14 oz or less
• Total Fat – 35% or less of total calories from fat

• Saturated Fat – 10% or less of total calories from saturated fat and trans fat combined

•  Sugar – No more than 35% of weight from added sugars

• Calcium fortified soy or rice beverages are recommended if used in place of dairy products

• Caffeine content of beverages should be limited to 10 milligrams or less with the exception of chocolate milk.

• Caffeine in beverages should be avoided.

• Many soft drinks are high in calories.  Some are fortified with unnecessary and potentially harmful additives that children do not need at any time. 

• Sports drinks are only recommended for times of vigorous physical activity that last 60-90 minutes (Nancy Clark’s Nutrition Guidebook, 3rd ed.)

• Diet drinks, while not a source of calories, should be excluded, as they may displace consumption of healthier beverages

• Caffeine has been associated with rapid heart rate, peptic ulcer disease, osteoporosis, and nervousness.

• Potential health problems associated with high intake of sweetened drinks are:
• overweight or obesity attributed to additional calories in the diet;
• displacement of milk consumption, resulting in calcium deficiency with the potential risk of osteoporosis and fractures;
• dental caries (such as cavities) and potential enamel erosion (American Academy of Pediatrics Policy Statement on Soft Drinks in Schools, January, 2004)

• The Dietary Guidelines recommends choosing beverages and foods that moderate the intakes of sugars

• Soy and rice beverage with fortification of calcium and vitamin D preferred

• Skim and 1 % milk, flavored and plain

• 100% vegetable or 50% fruit juice

• Water

• Water without added carbonation, sugar, artificial sweeteners or caffeine

Combination

Foods

Portion Size

* See rationale category for portion size guidance

Combination

Foods

(cont.)

Food items that have main ingredients from two or more food groups from the Food Guide Pyramid.  Due to the variety of food group ingredients in these foods, it is necessary to analyze each combination food individually for compliance to the healthy guidelines.

• How many servings are in the package?  What are the total calories in the package? Combination foods should contain 250 calories or less per package.  The exception to this is for nuts and dried fruit trail mixes where 300 or less calories per package would be acceptable.

• Ingredients are listed according to relative weight. Make sure the first ingredients listed are from major food groups such as whole grains, fruits, vegetables, milk, cheese, yogurt, nuts or seeds.

• If a sweetener, sugar or other “ose” item is listed in the first two ingredients, then it is not a combination food, but rather a

highly sweetened product and is not acceptable.  High fructose corn syrup is currently being examined for negative health effects.  If a product contains added sweeteners, natural sources such as fruit juice concentrates, maple syrup and sugar are preferred sources.

• If a fat or oil is listed within the first two or three ingredients, there could be more fat than food items such as nuts or fruits and this is not acceptable.  If the fat listed is hydrogenated or partially hydrogenated oil, this product contains trans-fatty acids. The FDA requires labels to list trans fats due to their negative health effects. Limiting these fats is recommended.

• Fresh vegetables or fruits with low-fat dip or salad dressing

• Hummus with whole wheat pita bread

• Low-fat cheese with crackers

• Peanut butter with crackers

• Yogurt with granola cereal

• Bagels with low-fat cream cheese

• Trail mix that contains granola, nuts, seeds, and/or dried fruit

Category

Recommendation

Rationale

Fundraiser Suggestions

Fundraisers

Celebrations

   Other

Food Used as an Incentive

To support children’s health and school nutrition education efforts, the goal of school fundraising is to use foods that meet the above nutrition and portion size standards of foods and beverages sold individually.

Schools that choose to sell ice cream or popcorn are encouraged to sell air popped popcorn (2 cup portion) and frozen yogurt (4 oz portion). Popcorn or frozen yogurt should be sold after lunch.

Bake sales that do not follow the nutrition standards for healthy snacks are encouraged to occur no more than once a month and should not be in competition with the school breakfast and lunch program as stated in federal regulation 210.11.

The School District will have a list of ideas for healthy or nonfood related fundraising activities.

School stores must sell non-food items or follow the list of vending food suggestions offered in the nutrition standards and portion size category.

If possible, school parties such as holiday parties should be limited to no more than one party per month. Teachers are encouraged to serve foods according to the nutrition standards. Other celebrations such as birthday parties are encouraged to choose from the birthday suggestion list attached or choose to have one birthday party for all the birthdays for the month.

Foods consumed by personnel or purchased in the teachers’ lounge that do not meet the nutrition standards should be kept in the teachers’ lounge. This would include teachers selling food items as an outside fundraiser.

Foods consumed for the purpose of a related curriculum such as Family and Consumer Science are the exception to the nutrition standards

The use of food as part of a student incentive program is strongly discouraged. If schools feel compelled to utilize food as an incentive, they should choose from the list of foods that meet the nutrition standards.

All employees of the District are encouraged to be a positive role model for students by following, at a minimum, these guidelines. Students can learn healthy lifestyle habits by observing the food and physical activity patterns of school personnel and other adults who serve as role models in their lives.

• See suggestions or try websites such as: www.cspinet.org.
• Awareness Bracelets
• Car magnets
• Custom water bottles
• Car wash
• Candles
• Greeting cards, gift wrapping
• Magazines
• Buttons, pins
• School Frisbees
• Pet treats/toys
• First Aid Kits
• School Cookbooks
• Bumper stickers
• T-shirts
• Talent Shows
• Art Shows
• Scavenger Hunt
• Celebrity Basketball
• Walk/Bike a thons
• Recycling
• Volleyball Tournament
• Theme gift baskets
• Plant sale
• Carnation Sale for Valentine’s Day
• Rent a Teen Helper
• Air Fresheners
• Singing Telegrams
• Calendars
• Recycling
• Balloon Bouquets